Paleo Breakfast Quiche = Amazing!
This paleo and whole 30 compliant breakfast quiche is the bomb diggity and a meal prep staple in my house. One dish gets me through a 5 day work week. If you feel like sharing you probably want to double the recipe. I’m combining acorn squash, pasture raised eggs, uncured bacon and more savory ingredients to create this paleo breakfast quiche aka breakfast casserole.
Paleo Breakfast Quiche with Bacon and Onions = AMAZING!
As per usual, the recipe started completely random. I had acorn squash, bacon, and eggs. I knew I wanted something for breakfast all week long. More protein with fewer carbs first thing in the morning personally works better for me. For me eating all carbs, doesn't keep me full and totally messes with my head.
The recipe does require a small bit of planning since you have to bake the acorn squash prior to making this recipe. I recommend doing that step early on and while it is roasting work on cleaning and preparing vegetables or whatever your meal prep looks like. Besides that, it is pretty easy. I make my breakfast for the week on Sunday's and eat the same thing almost every morning.
Paleo Breakfast Quiche with Bacon and Acorn Squash
Prep time: 40 min
Cook time: 35 mins
Total time: 1 hour 15 mins
Serves: 6-8 or 4 really hungry
2 small acorn squash or 1 medium/large, roasted
1 small onion, chopped
1 large garlic clove, minced
Quality sourced animal fat - I used uncured bacon fat.
1 pkg. uncured organic bacon (I only used 4 strips but the more the merrier)
8 cage-free, organic eggs
1/2 13 oz can of full-fat coconut milk
1 cup Nutritional Yeast
1/2 tablespoon of fresh parsley, chopped
Sea salt and black pepper to taste
Cut in half and remove seeds.
Place on baking sheet, face down.
Bake at 350 for 15-20 minutes or until fork tender
Remove from oven and allow to cool at least enough so you don't burn yourself as you are scooping out the inside
At the same time as the acorn squash, place bacon on a baking sheet.
Bake until slightly crispy.
While the above is baking, prepare your other ingredients.
Chop your onion, garlic and parsley.
In a skillet, saute onions and garlic in about 1-2 tablespoons of quality animal fat. Season with sea salt.
In a small mixing bowl, beat eggs and coconut milk together to combine.
Once the bacon and acorn squash are done and slightly cooled. Add to a separate glass bowl.
Crumble the bacon and break up any larger pieces of acorn squash.
Add nutritional yeast, chopped parsley, and sauteed onions and garlic.
Season with sea salt and pepper. Taste. Keep in mind you will adding the eggs and coconut milk so season to taste.
Add egg mixture.
Combine well breaking up any chunks of squash as needed.
Lightly grease pie pan with bacon fat.
Bake at 350 for 35 minutes.